Spinach Salad with Prosciutto, Portobellos and Cheese Fondue

Name: Spinach Salad with Prosciutto, Portobellos and Cheese Fondue
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 2 liters lightly packed baby spinach; 1 basil sprig; 118 milliliters dry white wine; 142 grams 1/2 cups shredded Italian Fontina , plus 4 ounces thinly sliced; 4 garlic cloves, crushed; 177 milliliters heavy cream; 177 milliliters extra-virgin olive oil; 454 grams large Portobello mushrooms (about , stemmed; 113 grams thin slices of prosciutto; 8 servings Salt and freshly ground pepper; 59 milliliters sherry vinegar; 2 thyme sprigs; 2 red or yellow bell peppers

Spinach Salad with Prosciutto, Portobellos and Cheese Fondue might be just the side dish you are searching for. This recipe makes 8 servings with 428 calories, 9g of protein, and 40g of fat each. This recipe covers 21% of your daily requirements of vitamins and minerals. Head to the store and pick up bell peppers, garlic cloves, heavy cream, and a few other things to make it today. It is a good option if you're following a gluten free and primal diet. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Light a grill or heat a grill pan. Coat the mushroom caps with 3 tablespoons of the olive oil and season with salt and pepper. Grill the mushrooms, until deeply browned and crisp, about 5 minutes per side.

Ingredients you will need

Salt And Pepper

Mushrooms

Olive Oil

Equipment you will use

Grill Pan

Grill

Transfer to a large shallow dish to cool.

Cut the caps in half, then thinly slice them crosswise; return to the dish.

Grill the peppers until charred all over.

Ingredients you will need

Peppers

Equipment you will use

Grill

Transfer to a bowl, cover with plastic wrap and let steam for 5 minutes.

Ingredients you will need

Wrap

Equipment you will use

Plastic Wrap

Bowl

Remove the charred skins, seeds and stems.

Ingredients you will need

Seeds

Cut the peppers into 1/2 -inch strips, removing the ribs, and add to the mushrooms.

Ingredients you will need

Mushrooms

Peppers

Ribs

In a bowl, combine the remaining 3/4 cup of olive oil with the vinegar, 3 of the garlic cloves, the thyme, basil and 2 teaspoons of pepper.

Ingredients you will need

Whole Garlic Cloves

Olive Oil

Vinegar

Pepper

Basil

Thyme

Equipment you will use

Bowl

Pour all but 1/4 cup of the marinade over the mushrooms and peppers and season lightly with salt and pepper.

Ingredients you will need

Salt And Pepper

Mushrooms

Marinade

Peppers

Let marinate at room temperature for 1 to 3 hours.

Drain before using.

In a small saucepan, boil the wine with the remaining 1 garlic clove until reduced to 2 tablespoons, about 7 minutes.

Ingredients you will need

Whole Garlic Cloves

Wine

Equipment you will use

Sauce Pan

Add the cream and bring to a boil.

Ingredients you will need

Cream

Remove the pan from the heat and stir in the shredded cheese.

Ingredients you will need

Shredded Cheese

Equipment you will use

Frying Pan

Whisk over moderate heat until the fondue is smooth. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Equipment you will use

Whisk

In a large bowl, toss the spinach with the reserved 1/4 cup of marinade and mound on plates. Arrange the mushrooms, peppers and prosciutto alongside. Top with the sliced Fontina. Briefly reheat the fondue, whisking constantly until smooth.

Ingredients you will need

Prosciutto